Kumquat and Chocolate Tart

by Edward Daniel
Caption of Kumquat and Chocolate Tart. Image by Edward Daniel (c).

Cocoa enriches any dish and when combined with kumquat makes such a sensual dish. I first served this at a meeting with my fellow Council members sitting on the Board of Trustees at The Vegan Society – fortunately, they were the “try-out” crowd and this dish has been slightly adapted since its first inception.

Caption of Kumquat and Chocolate Tart. Image by Edward Daniel (c).
Cocoa enriches any dish and when combined with kumquat makes such a sensual dish. I first served this at a meeting with my… Recipes Kumquat and Chocolate Tart European #
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8g fresh yeast
  • 100ml lukewarm water
  • 20g caster sugar
  • ¼ salt
  • 175g “00” (Italian doppio zero) flour
  • 25g cocoa powder
  • 50g coconut oil
  • For the topping
  • 500ml oat cream
  • 30g cocoa powder
  • 1tsp agar agar
  • 100g icing sugar
  • 100g kumquats
  • Flan tray – 10 inch circumference

Instructions

  1. Preheat oven to 180 degrees Celsius.
  2. In a small bowl place the fresh yeast in lukewarm water, caster sugar and salt.
  3. Place the flour, cocoa powder and coconut oil into a mixer. Add the yeast mixture and combine using a dough hook until well kneaded. This should be about 10 minutes.
  4. Line a flat tray with coconut oil.
  5. On a flat surface covered with flour, roll the dough into a circle, wide enough to cover the flan and over the edges of the flan tray. Line the dough in the flan tray.

Top tip – the dough will start to spring back during the baking process.

  1. Prick the dough with a fork all over the dough base.

Top tip – pricking the dough helps ensure that the air bubbles are kept to a minimum. Alternatively, use ceramic balls to line the base.

  1. Cook the dough for about about 10 minutes. Remove from the heat and set to one side.
  2. For the cream topping, place the oat cream, cocoa powder with icing sugar and agar agar over a light heat and gently stir until it starts to thicken.
  3. Gently remove the flan base from the tray and place on a serving dish.
  4. Add the cream mixture to the flan base. Place in the refrigerator overnight until it sets.
  5. The following day, slice and litter the kumquat evenly on top and return to the fridge.
  6. Serve cold.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

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